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SAM'S SOUTHERN EATERY - RESTAURANT INSPECTION REPORT

Summary

Business Name

SAM'S SOUTHERN EATERY

Address

1631 N GLENSTONE AVE SPRINGFIELD

Inspection Reports

Date

Summary

Nov. 27, 2018

Priority Violations: 3

Observed: Sanitizer concentration in 3 vat sink found below 200 ppm for quaternary ammonium.
Required: When quaternary ammonium is used as sanitizer, the concentration must be 200-400 ppm. Corrected on site to correct concentrnation.

Observed: Chemical bottle in kitchen area found unlabeled.
Required: Chemical bottles must be identified with the common name of the chemical. Corrected on site.

Observed: Sauces (ranch, tartar, Sam's Sauce) found stored at room temperature in kitchen and customer area.
Required: Potentially hazardous food must be held below 41 degrees or time control used on the product. Time control was allowed on the sauces and must be discarded at the end of the time control period.

Non-priority Violations: 3

Observed: Seasoning on racks found stored on not covered.
Required: Food must be stored to prevent contamination.

Observed: Styrofoam cups found without the protection of lip contact surface at register.
Required: Single service articles must be stored in original protective wrapper to prevent contamination.

Observed: 3 compartment sink found setup incorrectly for washing, rinsing, and sanitizing dishes.
Required: Utensils and equipment must be cleaned in the procedure of wash, rinse, and sanitize. Corrected by education.

Sept. 13, 2018

Priority Violations: 0

Non-priority Violations: 0

Sept. 4, 2018

Priority Violations: 2

Observed: Food containers not made of food grade materials. Food contact surfaces must not allow the migration of substances, odors, or tastes under normal use conditions.

Observed: Flies and other pests observed in kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the presence.

Non-priority Violations: 4

Observed: Cloth used to line the bottom of the raw fish container. Linens and napkins may not be used in contact with food. Corrected on site.

Observed: Frozen fish being thawed at room temperature. Thawing must take place under refrigeration or food must be completely submerged under cold running water so that the temperature of the food does not rise above 41 degrees.

Observed: Fly paper found being used above a food preparation area. Insect control devices shall not be located over a food preparation area. Corrected on site.

Observed: Gap observed on back door of restaurant. Outer openings must be protected against the entry of insects and pests by having tight fitting doors.

Inspection Frequency Food establishments are inspected one to three times a year using the Missouri State Food Code. The frequency of inspection is based on the type of food served, the population served, the difficulty level of food preparation, and the inspection history of the facility. Restaurants preparing food from raw ingredients are inspected more often than convenience stores that serve only non-potentially hazardous foods, such as popcorn and soda.
Food Inspection Violations Food inspection violations found during an inspection fall into the priority or non-priority category. Priority items can have a direct impact on the safety of the food. Non-priority items are usually sanitation or maintenance issues and are the items most often observed by the public while dining.
Priority Violations Priority items can have a direct impact on the safety of the food. A repeat priority violation directly affecting the safety of the food could result in a minimum 24-hour suspension of the food establishment's permit. Examples of priority violations include:
Cross contamination between raw and ready-to-eat food; Touching ready-to-eat foods without gloves; Food from an unapproved source; Improper food temperature; Lack of food safety knowledge by the person in charge; Poor personal hygiene and employee health
Non-priority Violations Non-priority items play an important role in the overall performance of the facility but alone do not directly affect food safety. Examples of non-priority violations include:
Dirty floors; Dirty non-food contact equipment; Grease on the floor; Outside trash cans not covered; Repair issues; Sticky tabletops; Workers not wearing hair restraints, like hair nets or caps.